Japanese Tea Eggs
The recent tutorial on how to boil the perfect egg has me pondering how the ramen shops make their tea eggs. More specifically, how do they get the yolk to be slightly cooked but not runny and at the same time, the surface of the white to be infused with the tea and soy mixture?
Anyone have a foolproof recipe that can produce the same tea eggs as the ramen shops?
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6 Comments:
1) boil eggs (start with cold water, 4min after boiling to achieve the slightly cooked yolk)
2) cool eggs in running water (to stop cooking)
3) combine water: soy sauce: mirin 3:1:1, enough volume to cover eggs
4) put the boiled eggs in the mixture and refrigerate for >24h.
hmw0029 at 12:55PM on 10/09/09
do I peel the eggs before they go into the soy sauce/mirin mixture?
AnnieNT at 12:58PM on 10/09/09
some people do, some people don't. egg shells are porous enough to get the seasoning in, but you get the flavor infused slightly faster if you peel.
hmw0029 at 1:05PM on 10/09/09
@hmw0029 -- Thank you so much!
AnnieNT at 1:07PM on 10/09/09
If you peel the shells before you add seasonings you do not get the "mosaic" effect. Cool the eggs slightly and tap them with the back of a soup spoon until they crack but the shell is still intact. Then put the eggs in the seasoning mixture.
finsbigfan at 2:43PM on 10/09/09
What's the difference between Japanese tea eggs and Chinese tea eggs?
fuuchan at 12:19AM on 10/12/09